Ceylon Cinnamon (True Cinnamon)

Ceylon Cinnamon (True Cinnamon)

Cinnamon is made using inner barks of the Cinnamomum tree which are dried until they curled into rolls. Cinnamon zeylanicum dates back to 2800 B.C. in Chinese writings.

Cinnamon tree grows in well-drained moist soils and the plant reaches a maximum height of 15 meters. It has thick oval shaped leaves with smooth margins. In ancient Egypt, cinnamon was a highly sought-after spice used for embalming and religious practices. It was once more valuable than gold. Medieval physicians used cinnamon to help treating cold and other diseases regarding the respiratory system.

It was also the most profitable merchandise for the Dutch East Indian Trade Company.

Difference between cassia and Ceylon cinnamon

Not every cinnamon is same. There are two main types of cinnamon as cassia cinnamon & Ceylon cinnamon. Ceylon cinnamon is the true cinnamon native to Sri Lanka. Ceylon cinnamon is indigenous to Sri Lanka yet it is now grown in Seychelles, Madagascar and North western part of India. But 80% of global demand for Ceylon cinnamon is fulfilled by Sri Lankan exporters.

Cassia cinnamon is originated in Southern China it is also called by the name Chinese cinnamon. Cassia cinnamon is usually less expensive than Ceylon cinnamon and is dark brown-red in colour. Ceylon cinnamon are made using the dried inner bark of the Cinamomum zylanicum tree which are rolled into quills that are less than 0.08 mm of thickness. It has a single spiral curl and it is filled with single short pieces of bark. 

Cassia cinnamon is usually less expensive than Ceylon cinnamon

Cassia cinnamon is rolled to the center to make scrolls that have a thickness of 1.5mm. When dried, it forms a double curl and a small bit of a straight bark.

Ceylon cinnamon has the lowest amount of coumarin amounting to 0.004% which is 250 times less than the cassia cinnamon. This compound named Coumarin can be toxic when it consumed in large amounts.So Ceylon cinnamon is an ideal choice for your culinary adventures.

The unique traditional Sri Lankan method of processing and curing of cinnamon is a combination of art and skills which gives Sri Lankan cinnamon the unique flavour. So Ceylon cinnamon can be described as an artwork of quality and taste.